Go Back

Ultimate Herbed Chickpea & Avocado Breakfast Sandwich

A protein-packed, vegetarian breakfast sandwich with a flavorful herbed chickpea mash, creamy avocado, and tangy yogurt sauce on a toasted English muffin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Breakfast, Brunch
Cuisine: American, Fusion
Calories: 420

Ingredients
  

Herbed Chickpea Mash
  • 1 15-ounce can chickpeas drained and rinsed
  • 0.5 large ripe avocado
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 0.25 tsp ground cumin
  • 0.125 tsp smoked paprika
  • 0.25 tsp kosher salt plus more to taste
  • black pepper to taste
Quick-Pickled Onion & Assembly
  • 0.25 medium red onion very thinly sliced
  • 1 tbsp red wine vinegar
  • 1 pinch sugar
  • 1 pinch salt
  • 2 whole-grain English muffins split and toasted
  • 0.5 large ripe avocado sliced
  • 0.25 cup microgreens or arugula/spinach
  • 1 tbsp everything bagel seasoning optional
Lemon-Herb Yogurt Sauce
  • 0.25 cup plain Greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp fresh herbs chopped (parsley, dill, chives)
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Fork or potato masher
  • Toaster or oven broiler
  • Knife and cutting board

Method
 

  1. Prepare the Quick-Pickled Onion: In a small bowl, combine sliced red onion, vinegar, sugar, and salt. Toss and set aside.
  2. Make the Chickpea Mash: In a medium bowl, mash the chickpeas with a fork until crumbly but cohesive.
  3. Add the 1/2 avocado, 2 tbsp yogurt, and 1 tbsp lemon juice to the chickpeas. Mash and stir until combined but textured.
  4. Fold in the parsley, dill, chives, cumin, paprika, salt, and pepper. Taste and adjust seasoning. Set aside.
  5. Make the Yogurt Sauce: In a small bowl, stir together 1/4 cup yogurt, 1 tsp lemon juice, 1 tsp herbs, and a pinch of salt.
  6. Toast the split English muffins until golden brown and crisp.
  7. Assemble: Spread yogurt sauce on both halves of each muffin. On the bottom, add half the chickpea mash, then sliced avocado, pickled onions, and microgreens.
  8. Sprinkle optional seasoning on the sauced top muffin half. Place on top of the stack, press gently, and serve immediately.

Notes

The chickpea mash can be made 2 days ahead. Store components separately and assemble fresh for best texture.